Slivered almonds add just the right crunch to this superquick stir-fry. As with all stir-fries, make sure you have all your ingredients prepped and ready to go before you start to cook. Oyster sauce is high in sodium but packed with flavor (and yes, it's made with oysters). Be sure to measure precisely when using.

Ingredients

Serves:Prep:15min|Cook:10min|Total:25min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

Directions

Prepare the noodles per the package directions, drain, and coarsely chop.

2.

Combine the steak, 1 tablespoon of the soy sauce, 1 tablespoon of the sherry (if using), and the cornstarch in a bowl and mix well.

3.

Heat 2 teaspoons of the oil in a large nonstick skillet or wok over high heat. Add the steak and cook, stirring often, for about 4 minutes or until no longer pink. Transfer to a plate and reserve.

4.

Return the skillet to the stove top and heat the remaining 1 teaspoon oil over high heat. Add the ginger and mushrooms and cook, stirring often, for 2 to 3 minutes or until the mushrooms start to soften. Add the carrot, scallions, and almonds and cook for 2 minutes longer. Add the noodles and reserved steak and cook for 1 minute longer or until heated through.

My whole family loved this! I used 1.5 lb of flat iron steak, increased the soy sauce and sherry by 1 tablespoon each for the marinade, added a red pepper to the veggies, used a 1 inch chunk of fresh ginger chopped, used fish sauce instead of oyster sauce. Couldn't find bean thread noodles so used rice noodles. Added steamed green beans to the leftovers the next day and it was great. Will def make this again.